Directions:
- Heat the olive oil in the pressure cooker with the lid off, over medium-high heat. Add chicken and brown on all sides as evenly as possible. Remove chicken from the cooker, and season with salt, pepper, paprika and marjoram. Drain and discard fat from the cooker, and mix in wine and chicken broth, scraping any bits of food that are stuck to the bottom.
- Return chicken to the cooker over medium-high heat, secure the lid, and bring to high pressure for 8 minutes, or until the chicken is tender. Reduce pressure before opening the lid. The internal temperature of the chicken meat should be at 180 degrees F (82 degrees C).
- Remove chicken to a serving dish, and add the apricot preserves, vinegar, ginger and honey to the pot. Bring to a boil, and cook uncovered until the sauce has reduced into a thick and syrupy consistency, about 10 minutes. Spoon over chicken and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 370.04 Kcal (1549 kJ) | ||
| Calories from fat | 185.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.56g | 32% | |
|---|---|---|---|
| Cholesterol | 102.04mg | 34% | |
| Sodium | 134.77mg | 6% | |
| Potassium | 252.87mg | 5% | |
| Total Carbs | 22.38g | 7% | |
| Sugars | 20.79g | 83% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 20.47g | 41% | |
| Vitamin C | 4.6mg | 8% | |
| Iron | 1.3mg | 7% | |
| Calcium | 18mg | 2% | |
| Amount Per 100 g | |||
| Calories | 205.24 Kcal (859 kJ) | ||
| Calories from fat | 102.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.4g | 32% | |
|---|---|---|---|
| Cholesterol | 56.59mg | 34% | |
| Sodium | 74.75mg | 6% | |
| Potassium | 140.25mg | 5% | |
| Total Carbs | 12.41g | 7% | |
| Sugars | 11.53g | 83% | |
| Dietary Fiber | 0.08g | 1% | |
| Protein | 11.35g | 41% | |
| Vitamin C | 2.6mg | 8% | |
| Iron | 0.7mg | 7% | |
| Calcium | 10mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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